An ooey, gooey campfire favorite grows up.
Smoked paprika adds to the panko coating’s deep amber color.
Yes, the gold leaf garnish is edible.
“Roasted corn kernels cut off the cob aren’t traditional, but they’re a touch any Hoosier will love.”
“Hand-torn basil offers an aromatic finish for this opulent dish.”
Antioxidant-rich pomegranate seeds lend a burst of natural sweetness and an earthy crunch to this decidedly hearty but wholesome dish.
A layer-by-layer explanation of a giant hoagie at Hoagies & Hops.
Find out how much healthiness can be packed into one bowl.
Wooden skewers are marinated in olive oil, lemon juice, and garlic to impart an added layer of flavor.
Oakleys Bistro gives the traditional Italian dessert a sexy makeover with plenty of delicious accessories.
Insiders know to order extra anchovies on Revery’s tribute to the noble romaine salad.
These over-the-top cafeteria tots at Fat Dan’s Deli take meat and potatoes to the next level.
Marrow chef John Adams pulls his favorite flavors off the Indian buffet with this spin on the country’s traditional dish.
An adventurous dish from Chris Benedyk at Love Handle includes pickled peppers, headcheese, soft-poached eggs, pork belly, and fresh biscuits.
